The primary yeast strains for fermenting a strong golden are Wyeast 1388 (Belgian Strong Ale) and White Labs WLP570 (Belgian Golden Ale) with a probable origin of Duvel Moortgat. These strains produce a strong peppery phenolic with a balanced orange and lemon-like ester. This strain attenuates well but has been known to be slow to ferment and flocculate. At temperatures in the high end of its suggested range, the yeast character can become very estery with a banana character.

The yeast will be fine once you decant, but take note the temp of the starter, if you get up that high with the actual beer, you may get banana again.

The primary yeast strains for fermenting a strong golden are Wyeast 1388 (Belgian Strong Ale) and White Labs WLP570 (Belgian Golden Ale) with a probable origin of Duvel Moortgat. These strains produce a strong peppery phenolic with a balanced orange and lemon-like ester. This strain attenuates well but has been known to be slow to ferment and flocculate. At temperatures in the high end of its suggested range, the yeast character can become very estery with a banana character.

The yeast will be fine once you decant, but take note the temp of the starter, if you get up that high with the actual beer, you may get banana again.

So if i pitch at a low temp it should bring out the peppery phenolics and citrus esters hopefully..thanks

With the 570, might want to pitch low, like mid 60s, leave for 3-4 days, then slowly ramp it up to 70. Maybe add a degree in the morning before work, and a degree at night before bed, then leave in around 70 for a bit to finish up. Most of the flavors will be created in that first 3-4 days, they're the most important, then you have some freedom with temperature without getting a lot of flavor change.

With the 570, might want to pitch low, like mid 60s, leave for 3-4 days, then slowly ramp it up to 70. Maybe add a degree in the morning before work, and a degree at night before bed, then leave in around 70 for a bit to finish up. Most of the flavors will be created in that first 3-4 days, they're the most important, then you have some freedom with temperature without getting a lot of flavor change.

Whats a good way to keep the temp at 62-64*F for a few days without a Ferm chamber?